Niglodamus
Member
- Joined
- Jan 2, 2012
- Messages
- 13
- Reaction score
- 0
Howdy,
First post, so bear with me.
Okay, so. I brewed a one gallon all-grain, high gravity stout a month ago. OG measured 1.065. Primary ferment was typical, and slowed to about a bubble per 60+ seconds out the airlock at two weeks.
I racked to a secondary with whisky soaked oak chips (dried in the oven pre-addition), some vanilla slivers and about half an ounce of hop pellets. The hops sank after a couple days, and moderate bubbling (airlock dumped once every 30ish seconds) continued for a few days. During those passing days, the fluid level dropped by maybe a liquid ounce or so. Then it stopped dropping and the bubbling became less frequent.
Now for my dilemma. Going into the 5th week, the stout is still bubbling, releasing gas from the airlock once every 90+ seconds. I've read that it may still be fermenting, like a slow primary if I had inadvertently racked too soon. I would prefer not to take an SG, since it would take a large portion of my 1 gallon brew. The volume drop has ceased for over a week. I understand that CO2 production means the yeast is still active.
Could my brew be CO2 saturated and it's only outgassing at this point? Or should I just wait until the bubbling slows to... 3 minutes per? OR should I suck it up and steal a hydrometer reading?
Advice is much appreciated, criticism will also be considered.
Thanks!
Niggles
First post, so bear with me.
Okay, so. I brewed a one gallon all-grain, high gravity stout a month ago. OG measured 1.065. Primary ferment was typical, and slowed to about a bubble per 60+ seconds out the airlock at two weeks.
I racked to a secondary with whisky soaked oak chips (dried in the oven pre-addition), some vanilla slivers and about half an ounce of hop pellets. The hops sank after a couple days, and moderate bubbling (airlock dumped once every 30ish seconds) continued for a few days. During those passing days, the fluid level dropped by maybe a liquid ounce or so. Then it stopped dropping and the bubbling became less frequent.
Now for my dilemma. Going into the 5th week, the stout is still bubbling, releasing gas from the airlock once every 90+ seconds. I've read that it may still be fermenting, like a slow primary if I had inadvertently racked too soon. I would prefer not to take an SG, since it would take a large portion of my 1 gallon brew. The volume drop has ceased for over a week. I understand that CO2 production means the yeast is still active.
Could my brew be CO2 saturated and it's only outgassing at this point? Or should I just wait until the bubbling slows to... 3 minutes per? OR should I suck it up and steal a hydrometer reading?
Advice is much appreciated, criticism will also be considered.
Thanks!
Niggles
